Pumpkin Dutch Baby Recipe

This Pumpkin Dutch Baby is a cozy fall twist on the classic puffed pancake, baked with pumpkin purée and warm spices. Make it in festive mini pumpkin ramekins or as one impressive skillet-sized Dutch baby for a seasonal breakfast or brunch.

Course Breakfast, brunch, Holiday Recipes

Cuisine American, German

Keyword Pumpkin Dutch Baby Recipe, Pumpkin german pancake

Prep Time 15

Cook Time 20

Servings Servings

Calories 217kcal

Author Bon Appeteach

Equipment

4 STAUB 0.5 qt Pumpkin Ceramic Dish

Ingredients

4 Eggs
1 cup Whole Milk
3/4 cup Flour
1/4 cup Pumpkin Puree
2 tbsp Brown Sugar
1 tsp Vanilla
1 tsp Pumpkin Pie Spice
1/4 tsp Salt
4 tbsp Butter (1 tbsp/ ceramic dish)

Toppings

Whipped Cream
Maple Syrup
Candied Pecans or Pepita Seeds

Instructions

Preheat the oven to 425°F. Place your Staub pumpkin ramekins on a baking sheet (for easier handling) and preheat the pumpkin ramekins or a large cast-iron skillet in the oven.
Blend the batter: In a blender (or whisk very well), combine eggs, milk, flour, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt until smooth and frothy. Let rest 10 minutes while the oven preheats.
Heat the butter: Once the oven and ramekins have preheated, add 1 tablespoon of butter to each dish. Make sure it has fully melted (but doesn't burn).
Bake the Dutch babies: Pour about 2/3 cup of batter into each ramekin (or all the batter into a large cast iron skillet). Bake 18-22 minutes, or until puffed and golden brown.
Serve immediately: Dutch babies deflate as they cool—top with powdered sugar, maple syrup, whipped cream, or toasted pecans for the best presentation.

Notes

Hot pan = big puff: Always preheat the ramekins or skillet with butter until sizzling before adding the batter. The shock of heat is what makes it rise dramatically.

Nutrition